The process of canning and preserving is just one of the “living arts” that we are thrilled to see making a comeback. This year at The Factory Café, we have set ourselves the goal to “put-up” as much of the bounty of summer as we possibly can. (Not to mention my plans for my own backyard.) Our kitchen staff is constantly searching for ways to further source organic and local ingredients. Part of that solution means growing herbs, tomatoes, and other vegetables on-site; canning as much locally grown produce is another.
Last summer we made my Gram Perkins’ recipe for 14-Day Pickles for our café Egg Salad and, unfortunately, ran out of pickles by November. This coming summer we plan to, well, make better plans.
We are starting with the canning calendar below to save our harvest at its peak and preserve only the freshest garden fare. (Please note, the calendar below is tailored for the Southeastern U.S., but you can look for more specific information on your region or zone on The Old Farmer’s Almanac website.)
Find more information and resources on home canning at the National Center for Home Food Preservation website. We also recommend the Ball Complete Book of Home Preserving and Animal, Vegetable, Miracle: A Year of Food Life for further inspiration.